Fiesta Rice
TOTAL TIME: Prep: 15 min. Bake: 1 hour 35 min.
YIELD: 30-36 servings.
This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.—Rita Wilken, Bloomfield, Nebraska
Ingredients
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2 cups chopped onion
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1/4 cup butter, cubed
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4 cups uncooked long grain rice
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2 cans (6 ounces each) small pitted ripe olives, drained
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2 cans (28 ounces each) diced tomatoes, undrained
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1 cup chopped green pepper
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1 tablespoon salt
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1 to 2 teaspoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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4 cups water
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3 cups shredded cheddar cheese
Directions
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1.
In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients.
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2.
Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.
Nutrition Facts
1/2 cup: 134 calories, 5g fat (3g saturated fat), 13mg cholesterol, 338mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 4g protein.
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